The Best of the Grill Simple Summer Apps Taste … Archive/longos-summer-magazine-2012.pdf · Small...

1

ww

w.Longos.com

Summer 2012Free Issue

The Best of the Grill22 wow-worthy recipes

Simple Summer Apps Small bites with big taste

Taste Ontario’s FinestSummer flavours at their peak

2

expe

rienc

e m

agaz

ine

3

ww

w.Longos.com

of the summer. You can also hit a home run with two of Longo’s newest frozen boxed products: Spiedini and Short Ribs. With a variety of flavours, these are a must-have-on-hand for those impromptu get togethers, allowing you to serve them up in minutes.

Of course, there’s no better time than summer to cheer for the home team as we celebrate our local growers in Fresh & in season (page 34). Short of giving our farmers their own trading cards featuring all their stats, we give you the opportunity to meet them and gain some insight as to why they are our picks for the summer.

Although it’s summer, it’s never too early to start thinking about Canada’s beloved sport – hockey! On page 50 we encourage you to join the fight against cancer through Road Hockey to Conquer Cancer. We’re also proud to highlight other Longo’s-supported initiatives that help Inspire Healthy Families within our communities.

We wish you all the best for a fun and safe summer season filled with casual entertaining of family and friends. Put on that apron, grab a cold one and let’s salute the Boys of Summer and get grilling!

Fresh from the topAnthony Longo – president

C’mon boys, it’s summer and it’s our time to shine! We’re serving up the fresh flavours of summer with crowd-pleasing recipes and meal ideas for the grill. Our simple Going in for the grill (page 21) is a game changer and we’ll make you the hero, no, make that the

MVG (most valuable griller) of the summer! (It’s okay ladies, before we take all the credit, we know who really does all the work.)

While the summer is the time to relax and get together with family and friends while enjoying the outdoors, we still find ourselves with those busy days and nights. To help you juggle the schedules of games and practices, camps and commutes, we’ve got a game plan with Weeknight crunch on the grill (page 10). With five recipes for under $5 each with a fusion twist, this is your passport to the World Series of taste without leaving your backyard.

When it’s time to step it up and entertain, WOW your guests with our super simple three-step appetizers (page 16) that will knock the ball out of the park. We have six easy and light apps that feature the fresh tastes and colours

If you don’t have a QR code reader installed, go to your mobile device application store and download a QR reader app.

Scan QR code to find our store locations or visit Longos.com

Grilled Pomegranate Butterfl ied Chicken Breasts

INGREDIENTS:1 package Maple Leaf Prime Naturally® Butterfl ied Chicken BreastsMARINADE1 tbsp (15 mL) Olive oil 1-1/2 tsp (7 mL) Lemon zest1-1/2 tsp (7 mL) Lemon juice 3 tbsp (45 mL) Pomegranate juice 2 tsp (10 mL) Honey 2 Cloves garlic, minced2 tsp (10 mL) Minced fresh ginger1/4 tsp (1 mL) SaltFresh ground black pepperGLAZE1/2 cup (125 mL) Pomegranate juice1 tsp (5 mL) Lemon juice1 tbsp (15 mL) Honey1 tsp (5 mL) Minced fresh gingerGARNISH (OPTIONAL)Fresh pomegranate arils (seeds)

Visit mapleleafprime.ca for delicious and easy-to-prepare recipes featuring Maple Leaf Prime Naturally® chicken products.

Prep

Total

10 min

25 min

(plus 1 hour marinating time)

(not including marinating time)

Serves 3-4 DIRECTIONS:COMBINE marinade ingredients, place in re-sealable plastic bag, add chicken, seal and massage together. Marinate in refrigerator for at least 1 hour (maximum overnight).

COMBINE glaze ingredients in a small saucepan. Bring to a boil and boil until reduced by half. Set aside.

PREHEAT BBQ/grill to medium high heat. Lightly oil cooking racks, remove chicken from marinade, place on grill and cook for approximately 5-7 minutes per side brushing with glaze during cooking. Cook to an internal temperature of 170°F (77°C).

Garnish with fresh pomegranate arils (seeds).

Dinnertime is Prime time.

Nothing brings family togetherlike turning on the grill.Use Maple Leaf Prime Naturally® pre-sliced chicken breasts to spend less time prepping and more time enjoying.

Later this summer, we welcome you to join us in the opening of our 25th location in the GTA, at Laird and Escandar, south of Eglinton. We’re very excited to be a part of the Leaside community of Toronto and especially to revitalize this once historical building that belonged to Canadian Northern Railway. The original, distinctive brick building, built in 1919, was designed to service steam locomotives. While preserving its heritage, the Longo’s team looks forward to bringing our passion for food, unrivalled expertise and reputation for outstanding quality, service and value to the Leaside community.

Longo’s Leaside COMING SOON!The Canadian Northern Leaside Terminal is seen here shortly after completion by successor Canadian National Railways in the 1920s.

Search: LongosMarkets

4

expe

rienc

e m

agaz

ine

5

ww

w.Longos.com

Grilled summer vegetables, part of Beer marinated lobster recipe page 24

On the cover

RecipesGrilled chicken and brie fondue, Moroccan-style

Grilled miso mushroom pizza

California sun turkey burger

Spiced up Barese sausage kabobs

Grecian pasta with grilled vegetables

Nice ‘n’ spicy

Greek odyssey

Mexican fiesta

Peachy keen

Easy cheesy

The southwestern

Planked Atlantic salmon and seafood with N’Awlins creole spice rub

Grilled Atlantic salmon with Indian spice crust

Curried couscous salad

Beer marinated lobster with grilled vegetables

Thai ginger lobster salad with avocado and coriander

Chimichurri dipping sauce

Thai dipping sauce

Teriyaki Asian-style beef short ribs

Miami-style beef short ribs

Tricolour quinoa and grilled asparagus salad

Strawberry daiquiri shortcake

Grilled pepper and beet bean salad

Grilled nectarine salsa with pork

Fig infused balsamic dressed greens with grilled peaches and bocconcini

Balsamic glazed flank steak with grilled red onions and potatoes

Eton Mess with berries and raspberry balsamic drizzle

Green iced lemon mint tea

11

11

12

13

14

16

16

16

17

17

17

22

23

23

24

25

27

27

29

29

36

37

38

39

43

44

45

48

Recipes created by Emily Richards, Daphna Rabinovitch, Elizabeth Baird and Tonia Wilson.

Wine & Beer Pairings by Longo’s Team Experts, Corks Beer and Wine Bar at Longo’s Maple Leaf Square.

Nutritional analysis by Tangerine Dreams Nutritional Services & The Test Kitchen Incorporated.

In this issue

48 Healthy green tea

Spiced up Barese sausage kabobs recipe on page 13

34 Fresh & in season

21 Going in for the grill!

42 Smart buy: balsamic

16 Summer appetizers

10 Weeknight crunch

Look for these symbols for fresh and affordable solutions.

You like the idea of cooking, but it’s easier to reach for convenience. Longo’s has deliciously fresh, ready-to-eat solutions to help you maintain a balanced lifestyle on the go.

There’s nothing like a home cooked meal, if only it wasn’t so much work. Save time and money with Longo’s exclusive ready-to-cook products. Some call it cheating, we call it helping.

Love to cook? Longo’s offers online demos and in-store cooking classes at the Loft. Visit www.Longos.com for recipes, Loft cooking class schedules and ready-to-learn videos.

Mealtime Solutions for every schedule

Grilled miso mushroom pizzarecipe on page 11

5

ww

w.Longos.com

6 For the love of summer

50 Inspiring healthy communities

Scan QR code for Learn it videos.

If you don’t have a QR code reader installed, go to your mobile device applica-tion store and download a QR reader app.

Featured product prices valid May 11 to August 23, 2012

online demos and in-store cooking classes at the Loft. Visit

6

expe

rienc

e m

agaz

ine

7

ww

w.Longos.com

Build a better burger You can’t beat a burger. These popular patties provide the starting point for a whole summer of delicious outdoor eating! Dress them up or dress them down and choose from a selection of fresh Longo’s buns. With a choice of classic beef or lean and juicy turkey and chicken burgers, you can create a gourmet burger buffet right in your own backyard. $7.99-$10.99 852 g box

Whether you’re hosting a suave soiree or a lazy summer luncheon, Longo’s knows that you’re looking for great quality food at great prices – and our five Private Label products offer just that. For entertaining excellence, stock your kitchen with these essential items.

Gourmet grazingFollowing the centuries old Italian tradi-tion of dipping bread, our dipping oils are a dinner party must-have. Choose from Garlic & Parmesan or Asiago Flavoured & Artichoke Chardonnay, both made with extra virgin olive oil and canola oil. Serve with an eclectic mix of artisanal breads, or explore their many uses by pouring over pasta, sprinkling on vegetables or using as a marinade. $4.99 250 mL bottle

Pita pocket partyEvery seasoned party planner knows to pick up some white and whole grain pita pockets. They’re not only a great alterna-tive to regular hamburger buns but they also make a great base for mini pizzas. For an easy hors d’oeuvre, top them with Longo’s olive oil and, herbs, and slice into triangles. $1.99 300 g bag

Grains of truthMeet the wheat berry! The new, healthier alternative to brown or white rice. Wheat berries are loaded with nutrients, have a chewy bite and a subtle nutty, earthy flavour—perfect on a summer evening as a lower-carb alternative to pasta. They’re sturdy enough to handle bold salad dressings and still delicate enough to taste delicious with some milk, honey and cinnamon. $3.99 700 g pkg

Hey pesto! Our rich and intense pesto packs a flavourful punch! Those with a passion for basil and chives will love the Basil and Roasted Pepper & Chive pesto sauces. Coat every last strand of your favourite Longo’s pasta, use as a spread over sandwiches or marinate over meat or fish. $4.99 250 mL pkg

Our favourite go-to solutions for those impromptu backyard get-togethers

F� the of s�m�

1

23

4

5

❤❤

6

expe

rienc

e m

agaz

ine

9

ww

w.Longos.com

8

expe

rienc

e m

agaz

ine

parmalat astro

Contains 1 billion active probiotic cultures that contribute to healthy digestive tract flora

Source of Fibre

Source of Calcium

Contains 1 billion active probiotic cultures that contribute to healthy digestive tract flora

Source of Fibre

Source of Calcium

2x the Protein†

No Gelatin

Natural Ingredients

Kosher

Excellent Source of Calcium

2x the Protein†

No Gelatin

Natural Ingredients

Kosher

Excellent Source of Calcium

†EACH 100 G SERVING OF BIOBEST SUPERFRUIT CONTAINS 1 BILLION CFU OF LACTOBACILLUS ACIDOPHILUS LA-5, 1 BILLIONCFU OF BIFIDOBACTERIUM LACTIS BB-12 AND 500 MILLION CFU OF LACTOBACILLUS CASEI CRL-431 PROBIOTIC CULTURES.

TRADEMARKS OWNED OR USED UNDER LICENSE BY PARMALAT CANADA INC., TORONTO, ON M9C 5J1

®

®

Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic Contains 1 billion active probiotic

P ROB IOT IC Y O G O U R T

Try these new BioBest Superfruit flavours today!

†COMPARED TO ASTRO ORIGINAL YOGOURTTHE BEST NEW PRODUCT AWARDS LOGO IS A TRADEMARK OF BRANDSPARK INTERNATIONAL, USED UNDER LICENSE.

For delicious Astro Original summer recipe ideas, visit www.astro.ca/recipes

®

Excellent Source of CalciumExcellent Source of CalciumExcellent Source of Calcium

M E I L L E U RN O U V E A UP R O D U I T

B E S T N E WP R O D U C T

2 0 1 2

FATFREEFAT

FREE

10.5”

8”

10

expe

rienc

e m

agaz

ine

11

ww

w.Longos.com

$4.99

excellent source of vitamins B3 and B12

per serving

Grilled chicken and brie fondue, Moroccan-styleThis fun, family meal is easy to grill and deli-cious to eat. By dipping the chicken, bread and veggies into the melted brie you create a din-nertime fondue that kids and adults will all love.

Prep: 15 min, Marinate: 10 min, Grill: 14 min

2 tsp (10 mL) chili powder 1 tsp (5 mL) caraway seeds, crushed 2 tbsp (30 mL) chopped fresh coriander 2 small cloves garlic, minced 1 tbsp (15 mL) Longo’s extra virgin olive oil 1 pkg (about 635 g) boneless skinless chicken breasts 1 wedge (200 g) Longo’s Brie Double Cream Cheese

As a mother of three, Jenny Longo, Director of Longo’s Private Label, knows the meaning of the weeknight crunch. It’s the toughest part of the day where the commute home, making dinner, and organizing homework and activities becomes a true juggling act. So with Jenny’s family and others in mind, we have created five delicious recipes that you can throw

Weeknight crunch

Pinch Longo’s Spanish paprika 1 Longo’s artisan baguette, sliced 1 cup (250 mL) each grape tomatoes and sugar snap peas

In mortar and pestle, mash together chili powder, caraway seeds, coriander and garlic. Add oil to make a paste. Rub paste onto chicken breasts to coat well. Let stand for 10 minutes.

Meanwhile, cut brie in half to fit into stainless steel grill brie baker; sprinkle with paprika. Place chicken and brie baker, uncovered, onto greased grill over medium heat and grill for about 14 minutes. Turn chicken a few times until no longer pink inside and brie is melted.

Remove chicken and brie baker and serve alongside baguette slices, grape tomatoes and snap peas. Cut chicken into cubes and dip into brie to enjoy as a fondue with baguette and vegetables.

Makes 4 servings.

Your passport to flavour for under $5

10

expe

rienc

e m

agaz

ine

Grilled chicken and brie fondue, Moroccan-stylerecipe on page 11

Grilled miso mushroom pizza Miso vinaigrette is popularly served up in Japanese restaurants on salad greens; in this recipe it’s the base of flavour to earthy Longo’s gourmet mushrooms topped with salad greens for a fresh new twist on dinner off the grill.

Prep: 15 min, Cook: 11 min

1 pkg (340 g/12 oz) Longo’s gourmet mixed mushrooms 2 tbsp (30 mL) sesame oil 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) sodium-reduced soy sauce 1 pkg (400 g) Longo’s Gourmet Pizza Crust 1/3 cup (75 mL) miso vinaigrette

$2.68

excellent source of vitamin C

per serving

Look for Wildly Delicious Stainless Steel Brie Baker in Longo’s deli to use for this recipe. $24.99 each

“I like using Longo’s gourmet pizza crust and Longo’s ready-to-use gourmet mixed mushrooms; it’s faster and more exotic than delivery!”

Tip: You can marinate the chicken in the refrigerator for up to 8 hours ahead.

Vegetable crudités, like snap peas, carrots, grape tomatoes and cauliflower, can be en-joyed fresh and are easy to pick up in Longo’s salad bar for your family’s favourite variety.

Per serving: 630 calories; 50 g protein; 22 g fat; 58 g carbohydrate; 5 g fibre; 930 mg sodium

on the grill

together in less than 30 minutes. Each recipe has a worldly flair using flavours from Morocco, Japan, California, India and Greece to add a fusion twist and—even better—can feed a family of four for under $5 per serving! Here, Jenny dishes why she’ll be keeping these recipes in her weeknight repertoire.

“It’s the ultimate in family sharing; it’s spontaneous, fun and who can resist dipping anything into gooey cheese?” Cont’d on page 12.

13

ww

w.Longos.com

12

expe

rienc

e m

agaz

ine

$2.94

excellent source of folate

per serving

California sun turkey burger Fresh and tasty, this turkey burger has a quick smear of flavourful sauce grilled right in to add flavour. With the fresh crispness of spinach and goat cheese, this is an exciting burger to share with family.

Prep: 10 min, Grill: 14 min

1/4 cup (60 mL) Longo’s Mango Peach Chutney 2 tbsp (30 mL) Longo’s Mediterranean Grapeseed Grilling Oil 1 tbsp (15 mL) sodium-reduced soy sauce 2 tsp (10 mL) Western Family Dijon mustard 1 box (852 g/1.88 lb) Longo’s Frozen Turkey Burgers 1 1/2 cups (375 mL) Longo’s baby spinach or arugula

Pinch each Longo’s sea salt and Longo’s freshly ground black pepper 6 Longo’s burger buns 1/3 cup (75 mL) Longo’s goat cheese

In a small bowl, stir together chutney, 1 tbsp (15 mL) of the grilling oil, soy sauce and mustard.

Place burgers on a greased grill over medium heat and grill for 5 minutes. Turn and brush with sauce; grill for 5 minutes. Turn again and brush with sauce; grill for 2 minutes and repeat once with remaining sauce until no longer pink inside.

In a bowl, toss spinach with remaining grill-ing oil, salt and pepper. Place burgers on bottom half of the buns and top with spinach and goat cheese.

Makes 6 servings.

Tips: Try Longo’s chicken burgers for another spin on this recipe.

Substitute Longo’s Roasted Garlic and Shallot grilling oil for the Mediterranean oil.

Per serving: 580 calories; 35 g protein; 23 g fat; 59 g carbohydrate; 3 g fibre; 1,300 mg sodium

At Longo’s, we prepare fresh, delicious and unique sausages for our customers. Our Barese style sausages, with their thin size and tasty combination of pork and beef, will be a favourite for summertime grilling.

Prep: 25 min, Cook: 20 min, Grill: 14 min

2 pkgs (about 350 g each) Longo’s Barese Sausages 12 grape or cherry tomatoes 1 small zucchini, cut into 1-inch (2.5-cm) chunks 3 tbsp (45 mL) Longo’s Mediterranean Grilling Oil 2 tsp (10 mL) curry powder (optional) Pinch cayenne pepper

Pistachio Arugula Rice: 2 cups (500 mL) vegetable broth 1 cup (250 mL) Western Family long grain rice Pinch each Longo’s sea salt and Longo’s freshly ground black pepper 1 cup (250 mL) packed Longo’s baby arugula 1/3 cup (75 mL) Longo’s roasted and shelled salted pistachios

Pistachio Arugula Rice: In a saucepan, bring broth, rice and pepper to a boil. Reduce heat to low; cover and cook for about 20 minutes or until rice is tender and broth is evaporated. Using a fork, fluff rice into a large bowl and stir in arugula and pistachios until well distributed; keep warm.

Cut sausages into links. Skewer tomato onto 1 of the 6-inch (15-cm) soaked bamboo skew-ers. Curl up one link of the sausage and skew-er it on with a chunk of zucchini. Continue with remaining sausages and vegetables.

In a small bowl, stir together oil, curry powder (if using) and cayenne. Brush onto sausage kabobs and place on greased grill over medium heat and grill, turning occasionally, for about 14 minutes, brushing with oil mixture until sausage is no longer pink inside. Serve kabobs with rice.

Makes 6 servings.

Tips: To soak bamboo skewers, place in a shal-low dish with water for at least 30 minutes be-fore using to help prevent flare ups on the grill.

If sausages are not cut into links, cut the coil into three to make it easier to weave onto the skewer.

Per serving: 450 calories; 27 g protein; 24 g fat; 31 g carbohydrate; 2 g fibre; 1,050 mg sodium

$3.24

source of iron

per serving

Ready to learn. www.Longos.com/learnit

$3.24 per serving.

Try our ready-to-eat version. Longo’s Barese style sausage

kabobs are available in the Kitchen.

Made fresh and ready to cook at home. Available in

the Meat department.

Scan QR code for Learn it

videos.

Spiced up Barese sausage kabobs with pistachio arugula rice

12

expe

rienc

e m

agaz

ine

1/2 red bell pepper, thinly sliced 1 cup (250 mL) Western Family shredded part skim mozzarella 1 green onion, thinly sliced 1 tsp (10 mL) sesame seeds 1 1/2 cups (375 mL) Longo’s mixed greens and herbs

Remove stems from shiitake mushrooms and cut cremini mushrooms in half; place in a large bowl along with oyster mushrooms. Drizzle with oil, vinegar and soy sauce; toss to coat. Place mushrooms on greased grill over medium-high heat and grill, turning occasionally, for about 6 minutes or until golden. Remove to plate. Slice cremini mushrooms if too large.

Spread pizza crust with 1/4 cup (60 mL) of the dressing and sprinkle mushrooms over top. Sprinkle with red pepper and cheese. Sprinkle green onion and sesame seeds over top and place pizza on grill. Close lid and grill over medium-low heat for about 5 minutes or until crust is golden and cheese is melted.

Meanwhile, toss greens with remaining dressing and spread over pizza when removed from grill to serve.

Makes 6 servings.

“For a healthy take on fast food, my family loves these lean and juicy turkey burgers.”

“My kids love eating off skewers – anything to get out of using cutlery!”

Tip: For a different Asian flavour, try Western Family’s sesame ginger salad dressing as the flavour base for the pizza.

Helpful Hint: Look for miso vinaigrette in the sushi bar area in stores.


13

ww

w.Longos.com

Longo’s Frozen Turkey Burgers $9.99 852 g box

Cont’d from page 11

Pistachio arugula rice is available from Longo’s Kitchen.

14

expe

rienc

e m

agaz

ine

15

ww

w.Longos.com

Grilled vegetables add a smoky and crisp bite to this creamy, light pasta. Using Longo’s tzatziki dip as the sauce helps bring out the fresh flavours of lemon and mint—perfect for summer!


1 zucchini, thinly sliced 1/2 small red onion, cut into wedges 1 portobello mushroom, stem removed 1 each red and yellow bell pepper, quartered 3 tbsp (45 mL) Longo’s Roasted Garlic & Parmesan Flavoured Bread Dipper 1 pkg (350 g) Longo’s fresh fettuccine 1 tub (227 g/8 oz) Longo’sTzatziki Dip 1 tsp (5 mL) grated lemon rind 1/4 tsp (1 mL) Longo’s sea salt Pinch Longo’s freshly ground black pepper 2 tbsp (30 mL) chopped Longo’s fresh dill or mint

In a large bowl, toss zucchini, onion wedges, mushroom and peppers with dipper sauce to coat. Place on greased grill over medium-high heat and grill, turning occasionally, for about 12 minutes or until golden and tender. Return to bowl and place on cutting board; cut veg-etables into bite-size pieces; set aside.

Meanwhile, in a large pot of boiling salted water, cook fettuccine for about 5 minutes or until tender but firm. Reserve 1/2 cup (125 mL) of the boiling water and drain pasta. Return to pot and stir in chopped vegetables, tzatziki, lemon rind, salt and pepper and enough of the cooking water to moisten. Stir in dill to combine.

Makes 6 servings.

Tip: You can use half of a 900 g bag of West-ern Family fettuccine for the fresh fettuccine and cook according to package directions.


$2.46

excellent source of vitamins B1 and C

per serving


$2.46 per serving.

Ready to eat. Available from the Kitchen.

Made fresh and ready to cook at home. Available from

the Kitchen.


videos.

Grecian pasta with grilled vegetables

“Combining pre-cut veggies with fresh fettucine cuts down my prep time AND cooking time.”

Longo’s Fresh Fettuccini Pasta $3.49 350 g pkg

expe

rienc

e m

agaz

ine

Chef made. Always fresh.

dinner nightdone right!

family

*time varies at The Market by Longo’s locations

monday tuesdaystir-fry night

Fresh Meals Made Easy Stir-frys all varieties

sushi night20 pieces

chicken night

1kg BBQ chicken

pizza night

16” pepperoni & cheese

BBQ chickenwings night

18 fully cooked wings

wednesday thursday friday

$699only

4pm - 10pm*

dinner night done right.indd 1 12-04-19 3:23 PM

16

expe

rienc

e m

agaz

ine

17

ww

w.Longos.com

Summerapp�iz�s

16

expe

rienc

e m

agaz

ine

17

ww

w.Longos.com

Mexican fiestaShrimp, avocado and roasted red pepper hummus with chives on baguette

1

2

3

Slice half a Longo’s artisan baguette into 12 pieces, grill pieces until lightly charred then brush with Longo’s extra virgin, Tuscan or Spanish olive oil.

Mash 1 ripe avocado with 1 tbsp (15 mL) of Longo’s avocado oil and a pinch of Longo’s sea salt, place a large dollop on each crostini along with a dollop of Longo’s Roasted Red Pepper Hummus.

Place 12 large (31/40 size), cooked shrimp on top and sprinkle with chopped Longo’s fresh chives.

They sound fancy. They look fancy. But they are easy peasy! You can really WOW your guests by serving these tasty hors d’oeuvres.

123

Slice your bread into bite-size pieces and grill until lightly toasted on each side to make crostini.

Build your flavour base with the suggested pairings of cheese, meat, fish, fruit, vegetables and dips.

Perfect with a fresh garnish for a show-stopping little party piece.

Easy cheesy Grilled zucchini, grape tomato, ricotta and balsamic on rustic olive loaf

1

2

3

Slice half of a Longo’s olive loaf into 6 equal pieces, then halve the slices. Grill the bread slices until lightly charred, then brush with Longo’s extra virgin, Tuscan or Spanish olive oil.

Grill and dice 1 zucchini; slice 12 grape tomatoes in half. Divide 1 cup (250 mL) of ricotta between the 12 crostini and drizzle with Longo’s Silver Label Balsamic Vinegar. Top with zucchini and tomatoes.

Garnish with Longo’s fresh basil.

Nice ‘n’ spicy Roasted chicken, grilled corn, spicy hummus and herb on garlic bread 1

2

3

Slice half of a Longo’s garlic loaf into 6 equal pieces, then halve the slices. Grill the bread slices until lightly charred, then brush with Longo’s extra virgin, Tuscan or Spanish olive oil.

Grill 1 cob of corn and slice off the kernels. Slice 1 breast of chicken from a Longo’s Rotisserie Chicken into 12 pieces. Top each crostini with a heaping tsp (5 mL) of Longo’s Spicy Hummus, then add chicken and grilled corn.

Garnish with Longo’s fresh cilantro leaves.

The southwestern Roast beef, arugula, Manchego shavings and chipotle dip on chapati

1

2

3

Grill 3 whole chapati until lightly charred then slice into quarters.

Top each crostini with a heaping tsp (5 mL) of Longo’s Chipotle Dip, top with a few leaves of Longo’s baby arugula and then half a slice of Longo’s Deli Sliced Seasoned Sirloin Tip Roast Beef.

Garnish with shavings of Manchego or other aged cheese.

Peachy keen Peach, chèvre and honey on Longo’s pita

1

2

3

Grill 3 whole Longo’s pitas until lightly charred then slice into quarters.

Slice 1 large ripe peach into 12 slices. Divide 1/3 cup (80 mL) of Longo’s goat cheese between the crostini. Top with a peach slice.

Drizzle with Longo’s liquid honey and garnish with Longo’s fresh mint leaves.

Greek odysseyCrab, mixed greens and tzatziki with a flavoured oil on pizza crust

1

2

3

Slice half a Longo’s gourmet prebaked pizza crust into 12 equal pieces; grill pieces until lightly charred and brush with Longo’s extra virgin, Tuscan or Spanish olive oil.

Stir together 1 cup (250 mL) of fresh pasteurized crab meat, 2 tbsp (30 mL) of Western Family olive oil mayonnaise and 1/2 tsp (2 mL) of Western Family Dijon mustard. Place a heaping tsp (5 mL) of Longo’s tzatziki on crostini, add a few leaves of Longo’s mixed greens and top with a heaping tbsp (15 mL) of crab mixture.

Drizzle with Longo’s Mediterranean grilling oil.

Longo’s Spicy Hummus $2.99 227 g pkg

Longo’s Tzatziki $2.99 227 g pkg

Longo’s Roasted Red Pepper Hummus $2.99 227 g pkg

Longo’s Chipotle Dip $2.99 227 g pkg

Longo’s Silver Balsamic Vinegar $9.99 250 mL bottle

Longo’s Goat Cheese $9.99 300 g pkg

Ready in three easy steps

19

ww

w.Longos.com

18

expe

rienc

e m

agaz

ine

www.truenorthsalmon.com

Our name has changed, our promise has not.

Our natural North Atlantic salmon is up to a week fresher than any other.Look for our new logo

and packaging on Longo’s shelves.

Heritage Salmon

From ocean to plate in record time.

Same whitening ingredient as strips.†

Whiter teeth in 1 week.‡‡‡

TM/MC

NEW

Colgate-Palmolive Canada Inc.*TM Reg’d/M.D.

†With a lower concentration of hydrogen peroxide at 1%.‡For best results, use as directed for 4 weeks. Fights cavities.

Creamy Tomato-Basil PizzaFeaturing Tomato Basil flavoured Philadelphia Cooking Creme – a terrific way to give pizza a creamy new taste!

prep time: 20 min total time: 20 min makes: 6 servings, 1/6th pizza (94 g) each

what you need!1 ready-to-use baked pizza crust (12 inch) 1/2 cup (1/2 of 270g tub) Philadelphia Tomato Basil Cooking Creme Cream Cheese Product 1 tomato, thinly sliced 1/2 cup Kraft Mozzarella Shredded Cheese 8 fresh basil leaves, torn

For this and other delicious recipes, visit kraftcanada.com

Find all your KRAFT family favourites at

INTRODUCING New MiO Liquid Water Enhancer allows you to create up to 24 250 mL drinks from the palm of your hand.

Add a little or a lot to make your drink yours. Whenever. Wherever.

AVAILABLE IN FOUR REFRESHING FLAVOURS!

0 calories per 2 mL serving, 250 mL prepared.Natural Source Flavour. Sweetened with sucralose

and acesulfame potassium.

make it!HEAT oven to 425ºF.SPREAD pizza crust with cooking creme; top with tomatoesand mozzarella. PLACE crust directly on middle oven rack. BAKE 7 to 8 min. or until mozzarella is melted; sprinkle with basil.

Serving Suggestion: Serve with a mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing.

CK

MY

DOCKET#: 12-KCO-576 FILE NAME: Longos_Kraft_Summer_MagAd_May2012 FILE FORMAT: Illustrator CS5 CLIENT: Kraft

FLAT SIZE: 8” x 10.5” FILE SIZE: 8” x 10.5” PROOF OUTPUT AT: 100% COLOURS: CMYKSCORE / DIE LINE: NO FILE PREPARED AT: 100%

PROOF#: 2 DATE: 04/04/12 STUDIOARTIST:

STUDIOMANAGER:

LANGUAGEREVIEW:

TIME: 9:26 AM CREATIVEDIRECTOR:

21

ww

w.Longos.com

20

expe

rienc

e m

agaz

ine

the Gri�!the Gri�!Go in for

Nothing says ‘Canadian summer’ quite like a barbecue. The fragrant smoke, the heady herbs, sizzling surf ‘n’ turf…feeding friends and family on a warm afternoon is the ultimate summer high. We’re going to show you multiple ways to prepare meat or seafood that will add originality and variety to each get together. With our simple game plan all you need is to gather your ingredients and fire up the BBQ – it’s time to take your grilling game to the next level!

With the Offi cial Foods of Summer

14610AO_A

® Trademarks of Canada Bread Company Limited

.At Dempster’s, our pans may not all be things of

beauty, but we insist that the loaves they contain are.All our breads are made with 100% Canadian wheat

and are baked fresh daily

Dempster’s. Nourishing Canada one loaf at a time.™

Adam [email protected]

Carefully check all copy and dielines. Once approved, this artwork is proceeding to fi lm. It is the client’s responsibility for any errors either in these materials or those resulting from their use.

Cyan Application Adobe InDesign CS4Category Canada Bread Fresh

Description TrueLove/Grains Promo Longos ON Split Admat EN

Designer Adam Obert

Client Allyson Fenton

Date April 5, 2011

Version5 14610AO_a

Created At 100%

Stock N/A

Dieline No./Size 8.0” x 10.5”

Dieline Colour

Dies & Notes(Do Not Print)

Inks

& V

arni

shes

Mac

th C

olou

rs

Magenta

Yellow

Black

Maple Leaf Foods 6897 Financial Dr Mississauga, ON, Canada L5N 0A8

21

ww

w.Longos.com

Beer marinated lobster with grilled vegetablesrecipe on page 24

22

expe

rienc

e m

agaz

ine

23

ww

w.Longos.com

Planked Atlantic salmon and seafood with N’Awlins creole spice rubWelcome to N’Awlins where the food is spicy, the nightlife is spicy and the overall mood is spicy, too. Grilling salmon on cedar planks en-sures a tender, incredibly moist meal infused with a woodsy flavour. Have some fun with it—buy 4 and serve everyone their own plank for dinner.

Prep: 10 min, Soak: 1 hr, Grill: 15 min

1 large cedar plank (or 2 small ones) 2 tbsp (30 mL) N’Awlins Creole Spice Rub (see recipe below) 1 salmon fillet (about 10 oz/284 g), skin removed and cut into large 1-inch (2.5-cm) chunks 6 oz (170 g) large 31/40 raw shrimp, peeled and deveined 6 oz (170 g) 10/20 sea scallops 1 tbsp (15 mL) Longo’s extra virgin olive oil

Soak cedar plank in water for at least 1 hour or up to 4 hours. Preheat grill to medium.

In a bowl, toss spice rub with salmon, shrimp

and scallops, tossing until fish is well coated. Remove cedar plank from water. Pat dry. Rub with oil. Place fish on top of plank, arranging in a single layer. Transfer plank to grill, making sure bottom of plank is about 6 inches (15 cm) away from source of heat. Close lid and grill for 12 to 15 minutes or until fish is opaque throughout and flakes easily with a fork. Remove plank from grill. Transfer fish to a serving plate or serve right from plank.

Makes 4 generous servings.

Tip: Cutting the fish into the same size as the shrimp and scallops ensures that all the seafood cooks in the same amount of time.

Variation: Substitute fresh cod or halibut for the salmon.


N’Awlins creole spice rubMake sure you store the rub in an airtight jar in a dark cupboard, where it should last about 6 months. But you’ll have no problem using it

Spice up your salmonNaturally tender and quick cooking, salmon is versatile, nutritious and – best of all – can stand up to wonderful bold flavours! Here we suggest enhancing its character with a Creole rub and then grilling it on a cedar plank or serving it with an Indian spiced crust. Enjoy the aromas, add other seafood to the mix and don’t be afraid to experiment. These adventures in salmon are sure to have you hooked.

Grilled Atlantic salmon with Indian spice crustBy using whole spices in this recipe, you’re assured of the freshest possible flavour. The toasting brings out all their essential oils and adds an aromatic freshness as well.

Prep: 10 min, Marinate: 30 min, Cook: 10 min 1 tsp (5 mL) each cumin and coriander seeds 2 small cloves garlic, chopped 1/4 tsp (1 mL) Longo’s sea salt 1 tsp (5 mL) garam masala 1/4 tsp (1 mL) cayenne pepper 1 1/2 tbsp (20 mL) Longo’s Extra Virgin Olive Oil 1 salmon filet, skin on (about 1 1/4 lb/570 g)

In a small skillet set over medium heat, toast cumin and coriander seeds for 2 minutes, shaking pan often, or until fragrant.

Meanwhile, using mortar and pestle, mash together garlic and salt until pastelike. Mix in cumin and coriander seeds, mashing together until ground and well combined. (Alternatively, grind toasted spices in spice grinder. Mash together garlic and salt using back of spoon. Mix together.) Mix in garam masala and cayenne pepper. Stir in olive oil. Spread over top of salmon. Let sit at room temperature for 30 minutes.

Place salmon, skin-side down, on greased grill over medium heat. Close lid and grill without turning for 10 to 12 minutes or until fish is opaque and flakes easily when tested with a fork.

Makes 4 servings.


Tip: The most important guideline for grilling fish is to cook it for 10 minutes per inch (2.5 cm), measured at the thickest part of the filet. Cooking over medium heat ensures that the fish stays moist and juicy.

Curried couscous saladSlightly sweet with light curry overtones, this side dish superbly complements the salmon with an Indian spice crust. Feel free to vary the vegetable in the salad—red, orange or yellow peppers work wonderfully well as do tomatoes or carrots.


1 cup (250 mL) couscous 1/2 cup (125 mL) golden raisins 6 green onions, sliced 1/2 cup (125 mL) diced radishes or seedless cucumber 1/4 cup (50 mL) chopped fresh coriander or parsley

Ready to learn. www.Longos.com/

learnit


Try our grilled salmon from the Kitchen. Just add your favourite curry spice and

heat through.


videos.

Ready to eat. Try our grilled salmon from Ready to learn.

Vinaigrette: 2 tbsp (25 mL) Western Family white vinegar 2 tsp (10 mL) minced or finely grated fresh ginger 1 tsp (5 mL) Longo’s liquid honey 3/4 tsp (4 mL) curry powder 1/4 tsp (1 mL) each Longo’s sea salt and Longo’s freshly ground black pepper 1/4 cup (50 mL) Longo’s extra virgin olive oil

In a saucepan, bring 1 1/3 cups (325 mL) water to a boil. Stir in couscous and raisins. Cover and remove from heat. Let stand for 5 minutes. Un-cover and fluff with fork. Let cool. Once cool, stir in green onions, radishes and fresh coriander.

Vinaigrette: In a small bowl, whisk together vin-egar, ginger, honey, curry powder, salt and pepper. In a thin stream, gradually whisk in olive oil until emulsified. Pour over couscous, tossing gently until salad is well coated.

Makes 4 servings.


Tips: For a full meal, flake the grilled salmon into the couscous salad and enjoy for lunch or dinner.

Toasting the couscous in a dry skillet over me-dium heat for about 5 minutes before adding it to the water imparts a wonderful nutty flavour to the couscous.

excellent source of thiamin, niacin, vitamin B12 and vitamin D

excellent source of niacin, vitamin B12 and vitamin D

Salmonfest is back! Join us this July as we celebrate Wild Sockeye Season, the most sought-after salmon from the west coast. We’ll also have Fresh Atlantic salmon from New Brunswick and organic salmon from Europe – all at their best value! For event date and details, visit Longos.com.

Pairing: The bold spice in this dish calls for a bold (and cold!) beer like Duggans Brewery’s #9 IPA. With big malts and big hops this beer will hold up brilliantly to the zesty flavours. Available in bottles at Corks Wine & Beer Bar or at the LCBO.

all up in that time frame; it’s great on poultry, pork and beef as well.

Prep: 5 min

2 tbsp (30 mL) Longo’s Spanish paprika 2 tbsp (30 mL) Longo’s sea salt 2 tbsp (30 mL) garlic powder 1 tbsp (15 mL) onion powder 1 tbsp (15 mL) each cayenne pepper and Longo’s freshly ground black pepper 1 tbsp (15 mL) each Longo’s dried oregano and dried thyme leaves 2 tsp (10 mL) each dried mustard and Longo’s dried basil leaves

In a small bowl, combine paprika, salt, garlic and onion powder, black and cayenne pepper, oregano, thyme, mustard and basil.

Makes 1/2 cup (125 mL).

Tip: For a milder version, reduce the black and cayenne pepper to 1 1/2 tsp (7 mL) each.

Per serving (1 tbsp/15 mL): 32 calories; 1 g protein; 1 g fat; 4 g carbohydrate; 1 g fibre; 1,175 mg sodium

23

ww

w.Longos.com

22

expe

rienc

e m

agaz

ine

Longo’s event

Did you know?Salmon is a fabulous source of omega-3 fatty acids, which can help lower cholesterol levels and also increase the flexibility of red blood cells, allowing them to pass more easily through blood vessels.

Curried couscous salad is available at Longo’s salad bar

25

ww

w.Longos.com

24

expe

rienc

e m

agaz

ine

excellent source of vitamin C and vitamin B12

Ways to love lobsterWhat better way to impress your friends than by serving grilled lobster! Don’t tell them, but it’s actually easier to prepare than you may think. For a fresh-from-the-tank experience you can purchase it live at select Longo’s stores, steam it yourself and go to town with a beer marinade. If you have less time, Longo’s offers frozen lobster tails that you can thaw and simply throw on the BBQ, or, buy a tin or box of pre-steamed lobster meat and add it to a salad. The hardest part is deciding which friends are worthy of this awesome treat.

Beer marinated lobster with grilled vegetablesThe tangy mellowness of the beer and the peppery chives in this marinade really allow the richness of the lobster to shine through.

Prep: 15 min, Marinate: 4 hrs, Grill: 25 min

1 each red and yellow bell pepper, cut into quarters 2 zucchini, sliced lengthwise 1 small eggplant, thinly sliced lengthwise 1 bunch of asparagus, trimmed 2 large steamed lobsters, about 1 1/4 lb/570 g each, cut in half lengthwise

Beer Marinade: 1/2 cup (125 mL) lager 3 tbsp (45 mL) lime juice 2 tbsp (25 mL) Western Family canola oil 1 tbsp (15 mL) Longo’s liquid honey 1 bag (10 g) Longo’s fresh chives, finely chopped 2 tsp (10 mL) chopped Longo’s fresh basil 2 large cloves garlic, minced 1 tsp (5 mL) soy sauce

Beer Marinade: In a bowl, whisk together beer, lime juice, oil, honey, chives, basil, garlic and soy sauce.

Preheat grill to medium-high. Place peppers, zucchini, eggplant and asparagus on greased grill. Brush with some of the marinade. Grill, turning often, for about 10 minutes or until slightly charred and tender crisp.

Place lobster halves on grill, brushing with marinade and turning occasionally, for about 7 minutes or until shell is slightly charred and meat is warmed through. Serve with grilled veggies on the side.

Makes 2 to 4 servings.

Per serving (1/4 recipe): 236 calories; 22 g protein; 8 g fat; 20 g carbohydrate; 5 g fibre; 417 mg sodium

Tips: When cutting the lobster in half, place it on its back and cut through the soft underside of the tail. Once opened, carefully spoon out the tomalley before grilling.

Microwaving the limes for a few seconds helps make juicing them easier.

Lobster Tail Option: Substitute 2 large or 4 small frozen lobster tails, thawed, for the steamed lobsters. Cut through the softer underside of the tail and brush marinade on during grilling.

Lobster Meat Option: Remove meat from tails and claws of lobsters and gently stir into mari-nade. Cover with plastic wrap and refrigerate for at least 4 hours or up to 6 hours. Bring to room temperature for 30 minutes. Remove lobster from marinade; transfer to grill. Grill, turning often, for about 7 minutes or until slightly charred and warmed through.

To make this an appetizer for 4, thinly slice the vegetables after grilling; mound high as if in a nest and top with grilled lobster.

Thai ginger lobster salad with avocado and corianderThe heady flavours of garlic, ginger, lemongrass and fresh coriander, as well as the luxurious creaminess of fresh, ripe avocado, marry beauti-fully with the cooked lobster meat. The rice noodles and lobster also soak up all the flavour of the fish sauce–based vinaigrette so don’t be shy about using it all.


8 oz (250 g) rice vermicelli noodles 2 tsp (10 mL) Longo’s Extra Virgin Avocado Oil 1 large shallot, sliced 1 tbsp (15 mL) finely chopped fresh lemongrass, from bottom end of stalk 1 tbsp (15 mL) minced fresh ginger 2 cups (500 mL) steamed lobster meat (about 14 oz/400 g) 1 large, ripe avocado, cut into cubes 1/2 cup (125 mL) diced red bell pepper 1/4 cup (50 mL) chopped fresh coriander 1 bag (10 g) each Longo’s fresh basil and fresh mint, finely chopped 8 leaves red leaf or Boston lettuce

Dressing:

1 small Thai bird or red chili pepper, seeded, deveined and minced 1/2 cup (125 mL) lime juice 1/4 cup (60 mL) granulated sugar 2 tsp (10 mL) minced fresh ginger 2 cloves garlic, minced 1/3 cup (75 mL) fish sauce

In a large pot of boiling water, cook rice noodles for 2 minutes or just until tender. Drain and rinse well under cold running water. Set aside.

In a small skillet, heat oil over medium heat. Add shallots, lemongrass and ginger. Cook, stirring, for 3 minutes or until softened. Remove from heat; let cool slightly.

Dressing: In a small bowl, whisk together chili, lime juice, sugar, ginger, garlic and fish sauce.

In a large bowl, combine drained rice noodles, shallot mixture, lobster, avocado, red pepper and half of the coriander. Pour in half of the dressing; toss gently until salad is well coated. Add re-maining coriander, basil and mint, tossing gently to combine. Pour in remaining dressing; tossing again until well coated.

Serve in lettuce leaves.

Makes 8 servings.


Tips: Use a ripe avocado for this dish to ensure it’s as creamy as possible. If you can, buy the avocado a few days ahead and store at room temperature in a brown paper bag to facilitate ripening.

Substitute 1 can (320 g) frozen cooked lobster, thawed and drained for the steamed lobster meat. You can also use 1 tub (420 g) pasteurized crab meat, drained for the lobster.

Grilled Lobster Variation: Grill lobster meat or tails as in Beer Marinated Lobster recipe, but omit marinating in beer marinade.

high source of fibre; excellent source of folate, vitamin B12

Lobsterfest Mark your calendars! June 15th-16th is Longo’s 12th Annual Father’s Day Lobsterfest, the popu-lar event where we celebrate lobster and all its goodness. Treat dad to a choice of four different varieties, all hard shell from New Brunswick.

Don’t miss our Lobster guide with recipes, facts and how tos! Scan this code or pick up a copy in-store.

Pairing: Cooking with beer can be almost as fun as drinking it. With subtle fruit flavours and a crisp lingering finish, Beau’s All Natural Brewery’s Lug-Tread is ideal to cook with and even better to toast with. Available on tap at Corks Wine & Beer Bar or at the LCBO.

Pairing: The flavors of this recipe call for a wine with a bit of sweetness on the palate. Fielding Estates 2008 Pinot Gris is an award-winning wine that offers just that and much more. Available at Corks Wine & Beer Bar and the LCBO.

25

ww

w.Longos.com

Longo’s event

24

expe

rienc

e m

agaz

ine

26

expe

rienc

e m

agaz

ine

27

ww

w.Longos.com

Summer on a SkewerIf you’ve been lucky enough to eat with an Italian family, you’ll know that spiedini is the Italian word for skewers of meat or fish, grilled over a flame. This traditional party-friendly dish is a true summer crowd-pleaser. After all, who doesn’t love the ease of eating off a stick? These little lamb and chicken treats are so quick to prepare and so popular that they barely make it off of the barbecue! Try them with our suggested dipping sauces – you’ll have all the neighbours hinting for an invite.

Longo’s spiedini with chimichurri and Thai dipping saucesThe skewers themselves take no time at all to grill and the sauces can be made and refrigerated for up to five days ahead. Both sauces are easily doubled for bigger crowds. Try them for other grilled meat and seafood, too. Check packaging for thawing and grilling instructions.

Chimichurri dipping sauceA classic Argentinian dipping sauce, this emerald green wonder is perfumed by fresh parsley and oregano and is just a little spicy. If you prefer more heat, increase the hot pepper sauce.

Prep: 5 min

1 cup (250 mL) packed fresh parsley leaves 1/4 cup (60 mL) packed Longo’s fresh oregano leaves 3 cloves garlic 1/2 cup (125 mL) Longo’s extra virgin olive oil 1/4 cup (60 mL) red wine vinegar 1/2 tsp (2 mL) Western Family hot pepper sauce pinch Longo’s sea salt and Longo’s freshly ground black pepper

In a food processor, pulse together parsley, oregano and garlic until finely chopped. Add oil, vinegar and hot pepper sauce. Process until almost smooth. Season to taste with salt and pepper.


Per serving (1 tbsp/15 mL): 129 calories; 0 g protein; 14 g fat; 2 g carbohydrate; 1 g fibre; 106 mg sodium

Thai dipping sauceThis dipping sauce actually benefits from being made ahead, which allows the flavours to meld.

Prep: 5 min

3 tbsp (45 mL) lime juice 2 tbsp (25 mL) Western Family ketchup 2 tbsp (25 mL) each Longo’s liquid honey and water 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) rice vinegar 1/2 tsp (2 mL) sambal oelek or Asian chili sauce 2 cloves garlic, minced 2 tbsp (30 mL) chopped fresh coriander

In a small bowl, whisk together lime juice, ketchup, honey, water, soy sauce, vinegar, chili sauce and garlic. Stir in fresh coriander.


Per serving (1 tbsp/15 mL): 24 calories; 0 g protein; 0 g fat; 6 g carbohydrate; 0 g fibre; 153 mg sodium

Pairing: What’s the perfect match for summer on a stick? Try Spearhead Brewing Company’s Hawaiian Style Pale Ale. This citrusy and hoppy beer, fermented with pineapple juice, has a LOT of character and a refreshingly dry finish – perfect for a hot summer day! Get it on tap now at Corks Wine & Beer Bar – or coming soon to the LCBO this summer.

Longo’s Frozen Uncooked Chicken Spiedini Skewers $30 50 pieces 950 g box

Longo’s Frozen Uncooked Lamb Spiedini Skewers $30 50 pieces 950 g box 27

ww

w.Longos.com

26

expe

rienc

e m

agaz

ine

Love a sweet deal?Try our NEW frozen spiedini or frozen beef short ribs and receive a FREE Longo’s cheesecake when you swipe your Longo’s Thank You Rewards card. See our back cover magazine ad or in-store for more details.Offer ends August 23rd, 2012.

29

ww

w.Longos.com

28

expe

rienc

e m

agaz

ine

excellent source of vitamin B12, vitamin DOur new short ribs

revealedThey say the best things come to those who wait. And those who have ever got messy with tender, meaty barbecued short ribs will likely agree. The trick, of course, is to leave them marinating for 8 hours. Here, we let you in on a Longo’s secret and reveal how to fresh-ly recreate the lip-lickingly good marinades you’ll find in the new in-store boxed versions. These flat ribs are only 1/4 inch thick, meaning that once the preparation is done, they cook in just 10 minutes. Expect them to be devoured at lightening speed too!

Wheatberry carrot slaw from Longo’s Salad Bar

Marco, Meat Expert Longo’s Maple

Longo’s ButchersWe are happy to discuss your grilling needs. From fast-fry to thicker cuts and everything in between, we’ll make suggestions and even custom cut meat to your exact specifications.

28

expe

rienc

e m

agaz

ine

Teriyaki Asian-style beef short ribs Miami ribs are beef short ribs, sliced about 1/4 inch (5 mm) thick. They need to be marinated for at least 8 hours. However, they only need about 10 minutes on the grill after that, making them the ideal barbecu-ing food to enjoy as an appetizer or main course.

Prep: 10 min, Cook: 5 min, Marinate: 8 hrs, Grill: 10 min

2 lb (1 kg) 1/4 inch fast fry beef short ribs

Teriyaki Marinade: 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) soy sauce 3 tbsp (45 mL) sesame oil 3 tbsp (45 mL) apple juice 1 tbsp (15 mL) rice vinegar 3 large cloves garlic, minced 1 tbsp (15 mL) minced fresh ginger 1/2 tsp (2 mL) each onion powder and Longo’s freshly ground black pepper 1 1/2 tsp (7 mL) Western Family cornstarch

Teriyaki Marinade: In a saucepan, combine sugar, soy sauce, oil, apple juice, vinegar, garlic, ginger, onion powder and pepper. Bring to a boil over medium heat. Dissolve cornstarch in 1 tbsp (15 mL) water and whisk into soy mixture. Bring to a boil; boil gently for 2 minutes or until lightly thickened. Let cool.

Arrange short ribs in a glass dish; pour marinade over, making sure all ribs are coated well. Cover and refrigerate for at least 8 hours or up to 24 hours, turning ribs occasionally.

Bring ribs to room temperature for 30 minutes. Remove from marinade; discard marinade. Grill ribs over medium-high heat for 10 minutes, turning once.

Makes 4 servings.


Tip: Because of the size of the bones, calculate about 8 oz (227 g) per person when buying the short ribs.

Sweet BBQ Miami-style beef short ribsHere’s a family favourite sauce that is perfect to marinate the ribs and serve on a weekend barbecue get together.

Prep: 15 min, Cook: 10 min, Marinate: 8 hrs, Grill: 10 min

2 lb (1 kg) 1/4 inch fast fry beef short ribs

Easy Barbecue Sauce: 2 tbsp (30 mL) Western Family canola oil 1 onion, finely chopped 3 cloves garlic, minced 2 tsp (10 mL) dried mustard 1 tsp (5 mL) Longo’s Spanish paprika 1/2 tsp (2 mL) chili powder 1/2 tsp (2 mL) each Longo’s sea salt and Longo’s freshly ground black pepper 1/2 cup (125 mL) packed brown sugar 1/4 cup (60 mL) Western Family Organics tomato paste 1/4 cup (60 mL) Western Family ketchup 1/4 cup (60 mL) Western Family white vinegar 1 tbsp (15 mL) fancy molasses

Easy Barbecue Sauce: In a small saucepan, heat oil over medium-low heat. Add onion, garlic, mustard, paprika, chili powder, salt and pepper. Cook, stirring, for 2 minutes. Stir in 1/4 cup (60 mL) water, sugar, to-mato paste, ketchup, vinegar and molasses. Bring to a boil. Reduce heat and simmer gently for 5 minutes. Let cool and set aside 1/2 cup (125 mL).

Arrange short ribs in a glass dish; pour marinade over, making sure all ribs are coated well. Cover and refrig-erate for at least 8 hours or up to 24 hours, turning ribs occasionally.

Bring ribs to room temperature for 30 minutes. Re-move from marinade; discard marinade. Grill ribs over medium-high heat, brushing with reserved marinade, for 10 minutes, turning once.

Makes 4 servings.




Marinated and ready to cook at home, Longo’s new frozen beef short ribs are available in

the Meat department.


videos.

Longo’s Frozen Uncooked Teriyaki Asian-Style Beef Short Ribs $30 1.81 kg box

ww

w.Longos.com

Longo’s Frozen Uncooked Sweet BBQ Miami-Style Beef Short Ribs $30 1.81 kg box

29

30

expe

rienc

e m

agaz

ine

31

ww

w.Longos.com

Layer alternating slices of tomato and fresh mozzarella, adding a fresh basil leaf between each on a large, shallow platter.

Drizzle the salad with Filippo Berio® Extra Virgin Olive Oil.

CLASSIC CAPRESE SALAD

For more recipes, visit www.FilippoBerio.ca or see us on Facebook under Filippo Berio Olive Oil.

RB03_FrenchsLongosHalfPageAd.indd 1 12-04-12 12:22 PM

32

expe

rienc

e m

agaz

ine

33

ww

w.Longos.com

starbucksNew! Mocha Cookie Crumble

my I can practiceAnywhere, anytime!

mocha cookie crumble Frappuccino

®.blended bever

age

© 2012 Starbucks Coffee Company. All rights reserved.

Create your remix at Starbucks.ca/frappuccino

It’s My Solo Cup™Unique customizable cups. Just peel off the label and scratch in something that will make the cup your own.

Squared™ 18oz Party Cup Stylish looking Squared™ Cups - bright and colourfulwith square sides for easier hold. Four sides to fit your hands, durability and style to fit your life. Only Solo is Squared™.

Squared™ Kids Cup with Lid & Straw The perfect cup for little hands - comes complete with snap fit lid & sipping straw - No spills, no mess…no worries!

Eco-Forward® and On-trend Tableware! Designed to deliver Convenience with a Conscience.

Inspired by Real Life™

Whether it’s a special occasion or everyday, Solo convenience tableware products let you express your creative style with innovative solutions that allow you to spend more time where it counts . . . with friends and family.

Introducing to Longo’s Cup Canada

gather cook learn

gather cook learn

Enjoy a unique night out at the GE Café™ & Longo’s Chefs Series

Cook • Laugh • Eat!

Get intimate with Toronto’s hottest chefs in a cooking class

at Longo’s Maple Leaf SquareThree-course meal with hors d’oeuvres prepared before you with wine pairings. Learn about using local ingredients and gain some cooking tips and techniques in a fun, relaxed environment.

Tuesday, June 26 Chef Luis Valenzuela Texturas

Tuesday, July 24 Chef Alexandra Feswick The Great Hall

Register for these exclusive classes today!

For detailed menus or to register, call 416.366.1717 or visit the Personal Touch Service counter in-store at Longo’s Maple Leaf Square, 15 York Street, Toronto.

Special price: $45 per person, per class.

Proceeds will support children’s food gardens and cooking workshops at Evergreen Brick Works.

Limited seating available.

In Partnership with GE Café™ appliances and Evergreen

loft_ge_2012_Ad.indd 1 12-04-26 2:08 PM

34

expe

rienc

e m

agaz

ine

35

ww

w.Longos.com

��h��h& in seasonSizzling summer weather brings the most abundant

stretch of heat-loving crops and there is no

better time to plan a picnic or turn a supper into an

occasion! At Longo’s, you can enjoy these summer-

time jewels at the peak of freshness thanks to the

reliable local farmers that have formed part of our

extended family for years, with relationships dating

back to the time of our founders. Each summer they

work hard to ensure that the crisp vegetables and

juicy ripe fruits are at the store and ready for your

table within 24 hours.

Celebrate them! Enjoy them! And take advantage of

these delicious recipes.

36

expe

rienc

e m

agaz

ine

37

ww

w.Longos.com

what’s in season

june• Assorted Lettuce • Blueberries• Cauliflower• Cherries• Field Cucumbers • Fresh Bunched Herbs• Garlic • Gooseberries

• Peas (Green, Snow) • Radishes• Raspberries • Spinach • Strawberries• Zucchini

Strawberry Tyme Farms

what’s in season

may

Duca Farms

• Asparagus • Fiddleheads• Rhubarb• Shanghai Bok Choy

available in Longo’s Kitchen

Tricolour quinoa and grilled asparagus saladNutty and colourful tricolour quinoa makes this salad the perfect addition to a backyard barbecue. Grilled asparagus is sweet and crisp and is easy to make ahead or last minute.


2 cups (500 mL) vegetable broth 1 clove garlic, minced 1 cup (250 mL) Longo’s Tricolour Quinoa,

rinsed 1 bunch fresh Ontario asparagus

(about 1 lb/454 g), trimmed 3 tbsp (45 mL) Longo’s extra virgin

olive oil 3 tbsp (45 mL) Western Family cider

vinegar 2 tsp (10 mL) Western Family Dijon

mustard 1/4 tsp (1 mL) Longo’s sea salt Pinch Longo’s freshly ground black pepper 1 cup (250 mL) halved grape tomatoes 1 cup (250 mL) blanched sugar snap peas 1/2 cup (125 mL) crumbled feta cheese 2 tbsp (30 mL) each chopped Longo’s fresh basil and mint

In a saucepan, bring broth and garlic to a boil. Add quinoa; cover and reduce heat to low and cook for 20 minutes. Remove from heat and fluff with fork into a large bowl; set aside.

Meanwhile, toss asparagus with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat, turning occasionally, for about 6 minutes or until slightly charred and

tender crisp. Remove to cutting board and chop in large pieces; add to quinoa.

In a small bowl, whisk together remaining oil, vinegar, mustard, salt and pepper. Pour over quinoa and stir to coat. Add tomatoes, snap peas, feta, basil and mint and stir to combine well.


Per each of 6 servings: 220 calories; 8 g protein; 10 g fat; 26 g carbohydrate; 4 g fibre; 400 mg sodium

Tips: How to blanch sugar snap peas—In a small pot of boiling water, cook peas for about 3 minutes or until bright green and tender crisp. Drain and rinse under cold water.

You can make the salad up to 2 days ahead.

Strawberry daiquiri shortcakeThis dessert is perfect to make up to 1 day ahead and have it ready in your refrigerator to serve to guests after a delicious backyard barbecue. The cake has a soft orange flavour that marries well with the rum to kick this shortcake into daiquiri mode.

Prep: 40 min, Bake: 12 min

4 eggs 1/2 cup (125 mL) packed brown sugar 1/3 cup (80 mL) butter, melted 1 tsp (5 mL) grated orange rind 1 1/3 cup (325 mL) Western Family all-purpose flour 1 1/2 tsp (7 mL) Western Family baking powder Pinch Longo’s sea salt

Filling:

1 1/2 cups (375 mL) 35% whipping cream 1/4 cup (60 mL) icing sugar 2 tsp (10 mL) pure vanilla extract 1/3 cup (80 mL) rum or orange juice 2 cups (500 mL) sliced Ontario strawberries Whole large Ontario strawberries, halved, for garnish (optional)

In a large bowl, beat eggs and sugar until lightened in colour. Beat in butter and orange rind to combine.

In another bowl, stir together flour, baking powder and salt. Beat into egg mixture on low speed until combined well. Spread into 17 x 11 inch (42.5 x 27.5 cm) parchment paper–lined rimmed baking sheet and bake in centre of 350°F (180°C) oven for about 12 minutes or

until it is light golden and springs back when gently touched. Run a knife around edges of the pan and let cool completely.

Filling: Meanwhile, in a bowl, whip cream, sugar and vanilla until smooth, stiff peaks form; set aside.

Cut 3 6-inch (15-cm) circles out of the cake and reserve remaining cake for another use. Brush cake layers with rum. Place 1 cake layer onto cake plate and spread with 1/3 of the cream. Top with half of the sliced strawberries. Repeat layers once and top with remaining cake layer. Spread remain-ing cream over top and garnish with whole strawberries if desired.


Per each of 6 servings: 560 calories; 9 g protein; 36 g fat; 50 g carbohydrate; 2 g fibre; 310 mg sodium

May’s offering of asparagus is full of character and flavour. And if you want to know why, you need only talk to Menno Vanes of Duca Farms in Langton, Ontario. The Vanes family has been supplying Longo’s with fresh, beautiful spears for twenty years and credits the region’s ideal soils, great drainage and warmer temperatures for its annual success. “Growing asparagus is not for a commitmentphobe,” explains Menno. “From the time it’s planted it takes three years before it can be harvested, and a well-planted field will continue to harvest for 10-15 years!”

When you’re biting into a ripe, fleshy strawberry from Longo’s this summer, you’ll have the Cooper family to thank. John Cooper and his family know a thing or two about farming—they’ve been growing fruits and vegetables at Strawberry Tyme Farms in Simcoe, Ontario, for three generations dating back to 1939. This year the Coopers have new varieties of strawberries that produce fruit from June right up until October, meaning that we can look forward to a consistent supply of red beauties all summer long!

source of vitamin E


Longo’s 8” strawberry daiquiri shortcake

Designed by our Longo’s Certified Cake Decorators and available in the Bakery department throughout the month of June. Try our version of

this recipe!

38

expe

rienc

e m

agaz

ine

39

ww

w.Longos.com

what’s in season

august• Cantaloupe • Eggplant • Leeks • Nectarines • Parsnips • Peaches • Pears • Plums • Radicchio • Shallots • Squash

• Tomatoes • Watermelon

Edgewood Orchards

what’s in season

july

Shabatura Produce

• Apples • Asian Vegetables• Beans (Green, Wax) • Blackberries • Broccoli • Cabbage • Carrots • Celery • Corn

• Grapes • Kohlrabi• Muskmelon• Onions • Peppers• Potatoes • Turnips

Grilled pepper and beet bean saladThis colourful vegetable salad is refreshing and full of fresh herb flavours. Be sure to grill extra peppers to use in other recipes during the summer. They are at their peak in summer and have the best flavour so use them often.


8 oz (250 g) green beans 1 bunch Longo’s harvest organic yellow or orange beets (about 12 oz/375 g) 3 Ontario red bell peppers 2 tbsp (30 mL) Longo’s extra virgin olive oil 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) sherry or cider vinegar 1/2 tsp (2 mL) Longo’s sea salt Pinch Longo’s freshly ground black pepper 3 tbsp (45 mL) chopped Longo’s fresh parsley 2 tsp (10 mL) chopped Longo’s fresh tarragon or mint 2 tsp (10 mL) chopped Longo’s fresh chervil or basil

In a saucepan, bring water to a boil and blanch green beans for about 5 minutes. Remove with slotted spoon and rinse with cold water until cool; set aside.

Add beets to boiling water in the same saucepan and boil for about 30 minutes or until tender when pierced with a paring knife. Drain and let cool slightly before peeling. Cut into wedges.

Place peppers on a greased grill and grill over medium-high heat, turning occasionally, for about 15 minutes or until blackened and charred. Remove from grill and let cool until easy to handle. Peel off blistered skin and

remove seeds. Cut into slices and place on platter and add green beans and beets.

In a bowl, whisk together oil, lemon juice, vinegar, salt and pepper. Stir in parsley, tarragon and chervil and spoon over veg-etables to serve.

Makes 6 servings.


Tips: You can also toss all the vegetables together to serve.

This salad can be made up to 2 days ahead.

Grilled nectarine salsa with porkSavour the flavour of sweet nectarines off the grill in this savoury salsa. You can enjoy it with the grilled pork or with chicken or veal for a change, but be sure to serve it up as an appetizer with tortilla chips for a summertime snack idea.


2 Ontario nectarines 1/2 small red onion, cut into wedges 2 tbsp (30 mL) Western Family canola oil 2 jalapeno peppers 2 tbsp (30 mL) chopped fresh coriander 1/2 tsp (2 mL) grated lime rind 2 tbsp (30 mL) lime juice 1/4 tsp (1 mL) Longo’s sea salt 3 tbsp (45 mL) Longo’s Roasted Garlic & Parmesan Flavoured Bread Dipper Sauce 1 tsp (5 mL) Longo’s Montreal steak spice or jerk seasoning 4 thick-cut boneless pork loin chops, about 1 1/2 lb/750 g

Cut nectarines in half and remove pit; cut into quarters. Brush nectarines and onion wedges with some of the oil and place on a greased grill over medium heat. Add jalapeno peppers to grill and grill, turning a few times, for about 10 minutes or until slightly charred and tender. Remove nectarines, onion and jalapenos from grill to cutting board.

Dice nectarines and onion and place in a bowl. Remove as much of the charred skin and seeds of the peppers as possible and mince; add to bowl. Stir in remaining oil, coriander, lime rind, juice and salt to combine.

Meanwhile, in a shallow dish, stir together dipper sauce and seasoning; add pork chops, turning to coat evenly. Place on greased grill over medium-high heat, turning once for about 15 minutes or until a hint of pink remains.

Makes 4 servings.


Tip: You can substitute Longo’s Asiago & Artichoke Chardonnay Flavoured Bread Dipper Sauce for the Roasted Garlic flavour.

The Shabaturas immigrated from Hungary in 1957 to the heart of Norfolk County. Hardworking and conscientious, they took to farming and put the kids to work in the fields during the summer. Along came Tommy Longo in 1973 and bought up all the tomatoes they had, leading to a long-standing relationship that has been handed down from father to son for almost 40 years. This August, the Shabaturas will treat us to bell pep-pers, shepherd peppers and jalapeno/habanero peppers.

Is there anything better than the first bite of a succulent, sweet nectarine? Not according to the Troup Family of Jordan Station, Ontario. At Edgewood Orchards, they’ve been growing an abundance of juicy nectarines for five generations and we’ve been buying them for more than 15 years. Longo’s Founders Gus and the late Tommy and Joe, along with Longo’s produce manag-ers, have had the good fortune of visit-ing Edgewood Orchards almost annually to admire this sweet crop.




excellent source of vitamin B12

Pairing: Try pairing this recipe with a light bodied and versatile red like Tawse Estate Winery’s 2009 Growers Blend Pinot Noir. The delightful fruity aroma of this wine combined with its soft tannins and lighter body will marry perfectly with the grilled nectarines and pork in this dish. Available at Corks Beer & Wine Bar and select LCBO stores.

Longo’s Fresh Herbs 99¢ 10 g pkg

40

expe

rienc

e m

agaz

ine

41

ww

w.Longos.com

chapmans

Taste Toronto

One of the finer things

in life...

Introducing our Premium

Ball Top Ice Cream Cones crafted

with our finest ingredients.finestfinest

finer thingsfiner thingsfiner things finer things

in life... finer things

in life... finer things

Introducing our Premium


finest ingredients.

our Premium


finest ingredients.


ingredients.

Chocolate Ice Cream with a Caramel Core

We use only 100%

Canadian Dairyfor an incredibly indulgent

experience!

Vanilla Ice Cream with a Caramel Corewith a Caramel Corewith a Caramel Corewith a Caramel Corewith a Caramel Corewith a Caramel Corewith a Caramel Corewith a Caramel Core

41

ww

w.Longos.com

Taste TorontoSunday, May 27th

Indoors & outdoors at the Royal Ontario Museum (Bloor Street West and Queen’s Park)

For tickets call 416.408.2594 or

visit torontotaste.ca

Be a Taster1 ticket to Toronto Taste provides 250 meals to those in need.

Join us for the most coveted culinary event of the year - Toronto Taste!

Indulge your senses in a gastronomic adventure showcasing 60 of Toronto’s top chefs and 30 beverage purveyors, all coming together to celebrate the love of food and support Second Harvest.

Tickets $250 each (tax receipt issued for $125) Limited tickets available.

16year s

Silver Sponsor

Be a Taster.1 ticket to Toronto Taste provides

250 meals to those in need.

Presenting Sponsor Silver Sponsor

Indulge your senses in a gastronomic adventure showcasing 60 of

Toronto’s top chefs and 30 beverage purveyors, all coming together to

celebrate the love of food and to support Second Harvest.

Tickets $250 each (tax receipt issued for $125) Limited tickets available.

Sunday, May 27th

Indoors & outdoors at the Royal Ontario Museum (Bloor Street West and Queen’s Park)

For tickets call 416.408.2594 or visit torontotaste.ca

Join us for the most coveted culinary event of the year - Toronto Taste!

flyer ad.indd 1 18/04/11 9:49 AM

17Presenting Sponsor

taste toronto ad 2012.indd 1 12-04-09 4:01 PM

43

ww

w.Longos.com

42

expe

rienc

e m

agaz

ine

We love Modena. Modena has given us Lamborghinis, Ferraris, Bugattis, Pavarotti and, of course, balsamic vinegar—the culinary essential savoured by Italians and embraced by the world. Much like fine wines, balsamics have multiple layers of flavour and can be left to mature for many years.

Longo’s carries a variety of balsamics. Those from Modena are IGP certified, which attests to their quality production within the region of Modena, Italy. Each has its own special talent whether it be a master marinade or a show-stopping dessert treat. Some foods are just made to be with each other.

smart buy buy

b�s�ic buy

Fig infused balsamic dressed greens with grilled peaches and bocconcinirecipe on page 43

42

expe

rienc

e m

agaz

ine

excellent source of vitamin A & calcium

Longo’s Value Balsamic Vinegar of ModenaLongo’s Value Balsamic Vinegar of Modena is our dependable everyday balsamic with a lovely bittersweet taste. Use it as a meat marinade for extra flavour and tenderness, liven up a soup with a teaspoon or two, or drizzle it on salads mixed with your favourite extra virgin olive oil. $2.99 500 mL bottle

Longo’s Glaze with Balsamic Vinegar of ModenaTry our new creamy glaze! It combines selected grape must with a fine balsamic vinegar of Modena and has a shining black colour that looks spectacular at dinner parties. Ideal for garnishing and seasoning meat, fish and vegetables and flavouring ice cream and strawberries. $5.99 250 mL bottle

New!Fig infused balsamic dressed greens with grilled peaches and bocconciniBring out the flavours of summer with this beautiful salad. Sweet peaches and balsamic vinegar marry together to make a delectable first course.


6 deli fresh bocconcini, sliced 4 firm ripe peaches or nectarines 10 cups (2.5 L) Longo’s mixed spring greens with baby arugula 3 tbsp (45 mL) Longo’s salted almonds, slivered

Dressing:

3 tbsp (45 mL) Longo’s Silver Label or Fig Infused Balsamic Vinegar 2 tbsp (30 mL) minced shallots 1 tsp (5 mL) Western Family Dijon mustard 1/2 tsp (2 mL) Longo’s sea salt 1/4 tsp (1 mL) Longo’s freshly ground black pepper 1/3 cup (75 mL) Longo’s extra virgin olive oil

Dressing: In a bowl, whisk together vinegar, shallots, mustard, salt and pepper. Whisk in oil. In a separate bowl, combine 1 tbsp (15 mL) of the dressing with bocconcini; set aside.

Cut each of the peaches into 6 wedges. Brush with some of the dressing; grill on a greased grill over medium heat, turning once, about 6 to 8 minutes or until nicely marked and a little tender on the sides. Set aside.

In a large bowl, toss greens with remaining dressing. Divide among 6 plates or on one large platter. Garnish each with bocconcini, peaches and a sprinkle of almonds.

Makes 6 servings.


Variation: Substitute the bocconcini with slices of Longo’s brie, 2 to 4 per salad, omitting the marinating step.

what is

smart buy?Longo’s Smart Buy is designed to help you make smart, well-informed decisions that best suit your lifestyle. In each issue, we profile a product and provide you with the information you need to make intelligent buying decisions. When you know more about the food that you buy, you’ll have one more great reason to make shopping at Longo’s your Fresh Tradition.

Longo’s Infused Balsamic VinegarFig infused and raspberry passion infused vinegars add a charming touch of summer sweetness to fish, chicken and vegetables. When you want a burst of fruitiness and sweet tang add to salads or desserts. $3.99 250 mL bottle

Longo’s Silver & Gold Balsamic VinegarOur premium balsamic vinegars are meticulously crafted from Trebbiano and Lambrusco grapes grown in the lush soil of Reggio Emilia, Italy, and are aged to perfection, giving them a robust taste.

The Silver balsamic is aged 6 years and bottled ‘al naturale’ without colourings or preservatives. It makes a fine addition to delicate salad greens or grilled meats and vegetables. Silver $9.99 250 mL bottle

Our finest, the Gold balsamic, is barrel aged for a minimum of 10 years, and is also 100% natural with a gentler acidity and a sweeter, more aromatic flavour. Best reserved for sweet pleasures, add a few drops of this rich, syrupy liquid to a bowl of strawberries or a scoop of ice cream. Gold balsamic also pairs wonderfully with hard Italian cheeses. Why not try pairing it with Crotonese and Reggiano? Gold $19.99 250 mL bottle

45

ww

w.Longos.com

44

expe

rienc

e m

agaz

ine

This traditional British dessert is perfect to celebrate the height of strawberry season but works and tastes just as delicious with the addition of other berries as we have done here. Balsamic vinegar enhances the sweetness of the berries and gives the des-sert a unique twist.

Prep: 15 min

1 cup (250 mL) 35% whipping cream 1/4 cup (60 mL) sour cream 1 tbsp (15 mL) granulated sugar 18 mini vanilla meringues 2 cups (500 mL) mixed fresh berries such as blueberries, raspberries and sliced strawberries

Raspberry Balsamic Drizzle:

1 cup (250 mL) fresh raspberries 1/4 cup (60 mL) Longo’s liquid honey 2 tbsp (30 mL) Longo’s Gold Label Balsamic Vinegar

Raspberry Balsamic Drizzle: Press raspber-ries firmly through a fine mesh sieve to make raspberry purée. Combine with honey and vinegar in a small saucepan and bring to a boil; reduce heat and simmer for about 2 minutes or until slightly reduced and syrupy. Let cool.

In a large bowl, whip cream; fold in sour cream and sugar. Coarsely crumble me-ringues; add to cream mixture.

In the bottom of each of 6 dessert bowls, drizzle 1 tsp (5 mL) of the Raspberry

Balsamic Drizzle. Divide meringue mixture among bowls; top with berries and about 2 tsp (10 mL) of the Raspberry Balsamic Drizzle.

Makes 6 servings.


Tip: You will find the meringues in the bakery department at Longo’s in a clear tub.

Variation: Substitute Longo’s Gold Label Balsamic Vinegar with Longo’s Raspberry Passion Infused Balsamic Vinegar.

45

ww

w.Longos.com

44

expe

rienc

e m

agaz

ine

good source of vitamins A & C

Pairing: There are few better pairings than a grilled steak and a full-bodied glass of red wine. This recipe calls for a bold red with well-balanced tannins and a rich fruity palate that can be found in Wayne Gretzky Estates 2008 Shiraz Cabernet. Available at Corks Beer & Wine Bar and Aisle 43 Wine Shop.

Did you know?The Eton Mess was invented in the 19th century at England’s prestigious Eton College, whose alumni include 19 prime ministers and princes William and Harry. Legend has it that the first ‘mess’ was caused by an excitable Labrador. Whatever the case, it’s great for nervous meringue makers as it doesn’t matter if the pieces collapse!

excellent source of niacin

Flank steak is perfect for the grill, and served alongside these tasty red onions it makes for a great meal to serve to guests.

Prep: 10 min, Marinate: 20 min, Grill: 10 min, Stand: 10 min

1 lb (454 g) mini new white potatoes 1/3 cup (75 mL) Longo’s Value Balsamic Vinegar of Modena 3 tbsp (45 mL) Longo’s extra virgin olive oil 1 tbsp (15 mL) finely chopped Longo’s fresh rosemary or thyme 2 cloves garlic, minced 1/2 tsp (2 mL) Longo’s freshly ground pepper 2 medium red onions, in 1/2-inch (1-cm) slices 1 flank marinating steak, 1 1/2 to 2 lb (750 g to 1 kg) Pinch Longo’s sea salt

Steam potatoes over a small amount of boiling water for about 8 minutes or until just tender. Alternatively, boil in water for about 10 minutes and drain well before grilling.

In a large shallow glass dish, stir together vinegar, oil, rosemary, garlic and pepper. Brush over both sides of onion slices; set onion aside on a plate.

Add the steak to the marinade; turn to coat both sides. Marinate at room temperature for 20 minutes, turning once, or cover and refrigerate for up to 4 hours, turning a few times.

Place steak, onions and potatoes on a greased grill over medium-high heat. Grill, with the lid down, turning steak and onions once, about 5 minutes per side or until onions are tender and steak is medium rare or to desired doneness.

Transfer steak, onions and potatoes to cutting board; tent loosely with foil. Let rest for 10 min-utes; slice steak thinly across the grain. Arrange on a serving platter with onions and potatoes. Sprinkle with salt.

Makes 4 servings.


Tip: Thinly sliced leftover steak is a tasty addition to a lunch salad.

Variation: Substitute flank steak with 8 to 10 thick loin lamb chops.

Balsamic glazed flank steak with grilled red onions and potatoes

Eton Mess with berries and raspberry balsamic drizzle

47

ww

w.Longos.com

46

expe

rienc

e m

agaz

ine

46

expe

rienc

e m

agaz

ine

coconut water half page ad.indd 1 12-04-24 10:47 AM

*Per 250 mL © PepsiCo Canada ULC, 2012

tropicana_halfpage.indd 1 12-04-24 11:00 AM

48

expe

rienc

e m

agaz

ine

49

ww

w.Longos.com

He�thygreen teaBryce Wylde,

B.Sc, RNC, DHMHS, HD

Bryce Wylde is Canada’s alternative health expert. He is the author of The Antioxidant Prescription, host of Wylde on Health on CP24 and has been a guest expert on shows such as Dr. Oz, Good Morning America, and CBC’s Steven and Chris.

48

expe

rienc

e m

agaz

ine

MAKE ITMAKE ITMAKE IT YOURYOURYOUR LIFESTYLE!LIFESTYLE!LIFESTYLE!

Asia is closer than you think.

Whole wheat at their heart.

Entertain with elegance.

tree_of_life_summer2012_Ad.indd 1 12-04-03 9:59 AM

You can usually tell tea aficionados by looking in their desk drawer at work and finding colourful little boxes of tea with exotic fruits. While there’s nothing wrong with having a cup of coffee, did you know that tea contains powerful antioxidants with tremendous health benefits that include weight loss, stress reduction and even cancer prevention? Whether you prefer white tea, green tea, black tea, oolong tea, or pu-erh tea, you’ll find that they each have similar health benefits coming from the same Camellia Sinensis plant. My favourite tea is green tea since it has been shown to have the highest content of polyphenols – a fancy word for even greater health benefits. While it contains less caffeine, it gives you the same energy and focus, but in more even levels than the ups and downs associated with coffee.

by

C

M

Y

CM

MY

CY

CMY

K

aromate blade.pdf 1 3/14/11 2:05 PM

Longo’s Aromaté Café carries a variety of these teas such as sencha, matcha, lemon, raspberry and Moroccan mint, each with a unique flavour. Let Longo’s Tea Experts help you find the right tea for you. This summer, try this delicious, refreshing twist on a summer favourite, perfect for a lazy afternoon with the family. Come visit Longo’s Aromaté Café at these locations: Aurora, Bathurst, Boxgrove, Burloak, Maple Leaf Square, Milton, Oakville and Richmond Hill.

Green iced lemon mint teaThis refreshing tea has notes of ginger, mint and wonderful green tea. Make up a pitcher to enjoy with friends and add a splash of spiced rum for a fun party option.


4 cups (1 L) Longo’s spring water 1/4 cup (60 mL) Aromaté Jasmine with Flowers Green Tea leaves 2/3 cup (150 mL) Longo’s liquid honey 1 cup (250 mL) lemon juice 1/2 cup (125 mL) lightly packed fresh Longo’s mint leaves 4 slices fresh ginger

In a saucepan, bring water to a boil. Add tea leaves and steep for 5 minutes. Let cool slightly.

Strain tea into a pitcher and stir in honey until dissolved. Add lemon juice, mint and ginger and stir to combine. Refrigerate until cold and ready to serve.

Makes about 6 servings

Per serving: 140 calories; 0.4 g protein; 0 g fat; 34 g carbohydrate; 0 g fibre; 5 mg sodium

Variation: You can also try Aromaté Sencha Japanese Green Tea leaves or your favourite green tea.

50

expe

rienc

e m

agaz

ine

51

ww

w.Longos.com

zero calories, naturally sweetened

calories, no no no.delicious, nom nom nom.

enhanced water developed to hydrate and replenish the body with essential vitamins and minerals. read and follow the directions on the label.

®/M

D en

ergy

bra

nds

inc.

, use

d un

der l

icen

se. T

M is

a tr

adem

ark

of c

oca-

cola

ltd.

, use

d un

der l

icen

se.

C

M

Y

CM

MY

CY

CMY

K

VWZERO-Longos Fullpage-PRESS.pdf 1 4/11/12 12:23 PM

At Longo’s, we’re committed to inspiring healthy families within our communities and for us, that means not only giving back, but taking part, too.

In the past year, Longo’s Charitable Giving Program and the Longo’s Family Charitable Foundation have contributed nearly $1.5 million to various charitable organizations across the GTA, with emphasis on disease prevention, food aid programs, and child and youth initiatives.

In addition to financial support, key partnerships with local organizations inspire our team members to give back as well by coming together to help better our communities.

We are pleased to announce the full rollout of the Kids Culinary Community (KCC) to all of our Loft locations. The KCC, in partnership with chef/restauranteur Julia Hanna, aims to educate and inspire children and their mentors who are currently participating in community social programs on the benefits of healthy eating and instilling a love of good food. For information on this transformational and unique program, please visit www.kidsculinary.ca

And, for the third consecutive year, our team will be participating in the Inside Ride, raising funds for kids and families living with cancer. In the past two years, we pedalled to raise more than $120,000 for this fantastic half-day, team building challenge.

• Toronto Taste; Second Harvest, Toronto May 27 • Relay for Life, Oakville June 1 • 11th Annual Mother & Daughter Breast Cancer Awareness Brunch, Vaughan June 3 • Mississauga Dragon Boat Race June 10 • Girls on the Run Greater Toronto Area 5K, Downsview Park June 17 • Telus Juvenile Diabetes Walk, Toronto, Peel, Halton June 17 • Longo’s 23rd annual Fore Kids’ Sake Charity Golf Tournament, Brampton June 19

Here are just a few of the great community events that you’ll find us at in the next few months:

fpo

Te� L�go’s

Road Hockey to Conquer CancerLongo’s is proud to be a founding sponsor of Road Hockey to Conquer Cancer, an epic Dawn-to-Dusk road hockey event supporting The Princess Margaret Hospital Foundation and the Canadian Cancer Society. We’ll return to Ontario Place on September 29th 2012 to serve a healthy and nutritious breakfast to the players AND we’ll also be playing hockey our-selves! Last year, our teams raised $85,000. Help Longo’s faceoff for this great cause to conquer cancer in our lifetime by signing your team up at www.teamuptoconquercancer.ca

fpo

serve a healthy and nutritious breakfast to the

selves! Last year, our teams raised $85,000.

conquer cancer in our lifetime by signing your team up at

Inspiring healthyc�m��i�

Kids C��y C�m��y

Te� m�b�s peda��g � the

Inside Ride

52

expe

rienc

e m

agaz

ine

Longo’s Frozen Uncooked Chicken or Lamb Spiedini Skewers 50 pieces, 950 g box

Longo’s Frozen Uncooked Chicken or Lamb Spiedini

Skewers 50 pieces, 950 g box

Longo’s Frozen Uncooked Teriyaki Asian-Style Beef

Short Ribs or Sweet BBQ Miami-Style Beef Short Ribs

1.81 kg box

Longo’s Frozen Uncooked Teriyaki Asian-Style Beef Short Ribs or Sweet BBQ Miami-Style

Beef Short Ribs 1.81 kg box

Swipe your Longo’s Thank You Rewards card

Value of $8.99

Longo’s Cheesecake 600 g

FREE*

*Swipe your Longo’s Thank You Rewards card when you purchase a 1.81 kg box of any Longo’s Frozen Beef Short Ribs (Teriyaki Asian-style or Sweet BBQ Miami-style) or Longo’s Frozen Spiedini (Lamb or Chicken) 50 pieces, 950 g box and receive a FREE 600 g pkg of Longo’s Cheesecake (Cherry, Chocolate Brownie, Dulce de Leche, Original or Wild Blueberry). Value of $8.99. Offer ends August 23, 2012.

It’s a Sweet DealLiven up the BBQ with our delicious NEW frozen spiedini or beef short ribs and treat your friends to a Longo’s cheesecake – absolutely FREE* when you swipe your Longo’s Thank You Rewards card.

+ =or

Limited time offer. May 11 – August 23, 2012

PL_AD_summer_mag_2012_apr19.indd 1 12-04-23 2:47 PM

Date post:	10-Aug-2018
Category:	Documents
Upload:	doandiep
View:	212 times
Download:	0 times

The Best of the Grill Simple Summer Apps Taste … Archive/longos-summer-magazine-2012.pdf · Small...

Documents